you peel them. you cut them in half. you spritz with fresh lemon juice. you dot with butter.
you sprinkle the sugar, the cinnamon. you put in a few tablespoons of water and a drop of vanilla.
you roast at 400 for an hour, basting and turning as needed. upon serving, you top them with some creme fraiche.
and then you immediately comment on orangette’s post. because she was the inspiration and you’re too tired to write much more than this.
but lastly, you revel in the fact that for so little work, the payback was sublime…
13 responses so far ↓
1 Summer // Nov 8, 2007 at 8:06 am
Beautiful. I love roasted/grilled fruit as a side with dinner. This sounds great and easy enough!!!
2 Jim Voorhies // Nov 8, 2007 at 11:22 am
It’s always amazed me that it takes so long to roast oears at 400 degrees. An hour seems like forever, relatively speaking.
3 Catherine Rushton // Nov 8, 2007 at 11:58 am
“but lastly, you revel in the fact that for so little work, the payback was sublime” – damn right, especially if, like me, ‘so little work’ means waltzing in the door for afternoon tea and finding bliss in a dish waiting on the kitchen table with your Earl Grey
)
4 claudia // Nov 8, 2007 at 6:17 pm
summer – even without the butter, it’d totally work…
jim – i hear you. i was skeptical too. but sho nuff – an hour!
catherine – and now you’re back across the pond… till next time…
5 Jennie // Nov 8, 2007 at 6:23 pm
Do the pears need to be perfectly ripe or are they better under ripe?
6 claudia // Nov 8, 2007 at 6:26 pm
not under ripe. i’d say they should be ripe but still firm. definitely not over ripe. there, i think that covers it!!!
7 FireDog // Nov 8, 2007 at 10:07 pm
DIVINE!!
8 TaratheFoodie // Nov 8, 2007 at 10:17 pm
Beautiful dish. What a lovely presentation. This is something that could be served at the finest restaurants and yet it is seemingly so easy to prepare. It’s the secret that we all know but no one else seems to: cooking is NOT difficult! It just takes patience and the desire to eat good food. Most people have the second part – the desire. But most people also are lacking the first part – patience. Those are the people that eat brown food every night from McD’s or heated up out of their freezers. Folks, take the extra half hour and you too can create wonderful things like Claudia does in her kitchen!
9 Gaj // Nov 13, 2007 at 11:03 am
Looks amazing! What kind of pears do you recommend?
10 claudia // Nov 13, 2007 at 11:25 am
gaj – i used brown and green – i couldn’t tell the diff. i think they were bosc and bartlett. also comice are supposed to be great for this. i just bought 6 huge ones and am roasting them today but this time no butter or creme faiche….. just healthy every day food for me. not as bloggable though…
11 Melissa // Nov 14, 2007 at 2:01 pm
i was inspired to try something similar last night, but with a little rum to spice things up — a definite winner!
12 Starla // Nov 19, 2007 at 4:01 pm
I tried this at home and everyone loved it! Yummy!
13 British Tea Bitch // Dec 7, 2007 at 11:04 am
I tried this but although it was delicious, the caramel went all toffee on my *ss – what did I do wrong? Too much sugar? Too little butter? I followed the instructions but I’m clearly no talent at improvised measuring!
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